The Eagle CDTL-48-16/3-3VP Clean Dishtable Straight Design is a commercial-grade foodservice equipment unit designed for efficient dish presentation and surface sanitation in high-demand kitchens. Crafted from 16/304 stainless steel, it features a 48-inch width and 30-inch depth with an overall height of 43-1/2 inches. The straight design facilitates seamless workflow for operators, while the right-to-left operation supports ergonomic loading and unloading in busy culinary environments. Equipped with an 8-inch backsplash and raised rolled edges on the front and sides, this dishtable enhances cleanliness and prevents spills, making it suitable for food prep stations, prep lines, and dishwashing areas. Its durable galvanized legs with adjustable metal feet ensure stability on various floor surfaces, providing a reliable work surface in commercial kitchens and cafeteria settings.
Top Eagle CDTL-48-16/3-3VP Features
The Eagle CDTL-48-16/3-3VP dishtable offers a robust 16-gauge stainless steel top optimized for frequent cleaning and abrasion resistance. Its straight design with right-to-left operation enhances workflow flow in flexible kitchen layouts. Built for high durability, the galvanized legs with adjustable feet facilitate easy leveling on uneven floors, supporting long-term stability. The unit’s dimensions support compact installation in constrained spaces, and the 8-inch splash height minimizes mess spread. Suitable for dishes, utensils, and prep items, this dishtable integrates seamlessly into commercial kitchen stations, offering ease of maintenance and efficient workflow management.
- Functionality: Supports efficient dish and utensil placement with ergonomic design
- Durability Traits: Crafted from 16-gauge 300 Series stainless steel for longevity
- Ease of Use: Galvanized legs with adjustable feet simplify leveling and cleaning
- Use Cases: Ideal for dishwashing stations and food prep lines
- Workflow Benefit: Facilitates smooth right-to-left operation for streamlined processing
Ideal for high-volume dish prep and sanitation tasks in restaurant and cafeteria operations.
CDTL-48-16/3-3VP Technical Specs
The Eagle CDTL-48-16/3-3VP dishtable features a 16-gauge, 300 Series stainless steel top designed for durability and corrosion resistance. Its dimensions include a width of 48 inches, a depth of 30 inches, and a height of 43-1/2 inches, with an 8-inch splash height to contain spills. The unit operates with galvanized legs equipped with adjustable metal feet for stability and level positioning. It is constructed to support food prep and dishwashing applications in commercial foodservice environments, with a weight that supports long-term operation. The design incorporates a straight work surface format with right-to-left operation for streamlined workflow management. The product is NSF certified, supporting hygiene standards while facilitating easy cleaning and maintenance.
- Electrical Requirements: Not applicable; manual operation
- Construction & Finish: 16-gauge stainless steel, galvanized legs, adjustable feet
- Dimensions: 48" W x 30" D x 43-1/2" H
- Material Safety: Food-safe stainless steel with corrosion resistance
- Maintenance: Easy to disassemble for deep cleaning, surface wipe-down
- Storage Features: No built-in storage; surface for dishes and utensils
- Installation: Requires clearance for leveling and operation
What is a commercial dishtable
A commercial dishtable is a durable foodservice surface designed for dishwashing, utensil placement, and food prep in high-volume kitchens. Made typically from stainless steel with a straight or curved layout, it supports efficient workflows and hygiene standards. The Eagle CDTL-48-16/3-3VP model, with its robust stainless steel top and galvanized legs, is installed in dishwashing stations or prep areas for medium-volume throughput, ideal for restaurants and institutional cafeterias.
Top Dishtables for Medium-Volume Foodservice Settings
Constructed from high-grade stainless steel with a straight layout, the Eagle CDTL-48-16/3-3VP dishtable is suitable for efficient dish handling in restaurant kitchens. Designed for moderate throughput, it supports streamlined workflows at dishwashing and prep stations, combining durability with ergonomic operation in commercial food environments.
- Operation Type — moderate-volume restaurant and cafeteria use
- Kitchen Type — compact kitchen setups in high-use facilities
- Foodservice Category — dishware and utensil handling stations
- Workload Qualifier — medium throughput with durable surface requirements
- Use Case — supporting efficient dish organization and sanitation
Why Choose Eagle CDTL-48-16/3-3VP?
Compared to similar models, the Eagle CDTL-48-16/3-3VP dishtable offers superior build quality with a 16-gauge stainless steel surface and galvanized legs for stability. Its straight design enhances workflow efficiency, while features like raised rolled edges and an 8-inch backsplash promote hygiene. This model’s robust construction and ergonomic layout support demanding dishwashing and prep tasks, improving operational reliability in commercial kitchens.
- Compact Footprint: Fits tight kitchen spaces without sacrificing surface area
- Enhanced Durability: 16-gauge stainless steel for long-term use and ease of cleaning
- Operational Efficiency: Straight design supports seamless workflow in busy kitchens
- Stability & Adjustability: Galvanized legs with adjustable feet for uneven floors
- Hygiene & Sanitation: 8-inch splash height and rolled edges simplify cleaning
